Sticky Tofu Bowl
Ingredients
- 1 c. rice
- 12 oz. extra-firm silken tofu
- 4 tbsp. oil, divided
- 1 tsp. Chinese five-spice powder
- Kosher salt
- 1 small English cucumber (thinly sliced)
- 1 1/2 tbsp. rice vinegar
- 8 oz. shiitake mushrooms (stemmed and cut into 1/4-inch pieces)
- 1/4 c. reduced-sodium soy sauce
- 1 tbsp. dark brown sugar
- 2 tsp. chili garlic sauce
- Sliced scallions, sesame seeds, and cilantro, for serving
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